Ginger Apple Tart Tartin

By Philippe Chin, Executive Chef, Walter E. Washington Convention Center

Serves 4

2 large granny smith apples
¾ cup sugar
3 tablespoons butter
¼ cup water
4 circles of puff pastry, 4 ½ inch diameter
1 tablespoon ginger, chopped

1. In a saucepan cook butter and sugar until mixture turns light brown in color. Whisk in water. Divide the caramel equally in four 4 ½ inch tartelette molds.

2. Peel, core and halve apples. With the side down, cut the apples lengthwise into thin slices. Fan apple slices in the caramel molds.  Place pastry on top of apples and punch in holes to allow the steam to evaporate.

3. Preheat oven to 375 degrees and bake the tarts for 15 minutes or until golden brown. Remove the tarts from the molds while still warm by turning them upside down onto the serving plates.